-- Wash mussels in a bucket of cold water, discard any that stay open and remove beards by pulling away from shell.

-- Drain mussels and place in a large stock pot with the shallots and white wine, stir, cover and steam on medium heat, stirring occasionally until all mussels seem to be open.

-- Drain in a large colander making sure to reserve liquid.

-- Let mussels cool at room temperature and transfer cooking liquid to a sauce pot. Cook down by half on low heat.

-- Add cream to reduction and whisk in one tablespoon of kneaded butter, let simmer over low heat for about 10 minutes whisking frequently. Cook until it reaches sauce consistency, enough to coat the back of spoon.

-- Add lemon juice and taste for seasoning.

-- Strain through a fine sieve and keep warm.

--- In a sauté pan put leeks and 2 tablespoons of butter on low heat, cover and sweat until soft, stirring occasionally. This will take about 5 minutes.

-- Meanwhile place bread crumbs, parsley, rosemary, lemon zest and parmesan in a food processor process until fine. Drizzle olive oil and pulse a few times to blend in. Keep aside.

-- Once mussels are cool remove empty shell and keep mussel on the other half shell. Place mussels in shell side by side onto an oven safe plate or baking sheet.

-- Add leeks to sauce and ladle sauce over each individual mussels.

-- Sprinkle the herbed crumbs over the mussels and set oven to a low broil or in a 475 degree oven. Place mussels on bottom rack and “gratiné” the mussels until golden brown. Watch the mussels as they will brown fast, it will only take a few minutes.

-- Transfer to a dinner plate or a serving tray that can be passed around for hors d’oeuvres.

-- Savor with a crisp white wine.

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